{"id":5102,"date":"2020-01-04T17:02:12","date_gmt":"2020-01-04T20:02:12","guid":{"rendered":"https:\/\/holavegan.theblogpress.com\/?p=5102"},"modified":"2026-04-12T18:25:23","modified_gmt":"2026-04-12T21:25:23","slug":"rosca-de-reyes","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/rosca-de-reyes\/","title":{"rendered":"ROSCA DE REYES"},"content":{"rendered":"

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En casa siempre se festej\u00f3 la llegada de loa Reyes Magos.\u00a0 Nuestro pap\u00e1 nos recreaba un ritual donde junt\u00e1bamos pasto y agua para los camellos y nuestra mam\u00e1 preparaba la famosa rosca con crema pastelera, que decoraba solo con coco rallado, porque a nadie nunca le gustaron las cerezas al marrasquino.<\/p>\n

 <\/p>\n

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La rosca es una especie de pan semi-dulce con abundante crema pastelera por encima. Tradicionalmente lleva huevos, leche, manteca y se hornea con la crema puesta. Esta versi\u00f3n, no lleva huevos, lleva leche de almendras, aceite de coco o margarina, no se hornea y se decora con la crema pastelera despu\u00e9s.<\/p>\n


\n\"\"<\/a><\/p>\n

Pero vamos por partes -o porciones!-. En primer lugar, utilizamos una leche de almendras INCRE\u00cdBLE, que la gente de Amande<\/a> nos acerc\u00f3 para que probemos. Tiene real gusto a almendras y es como hecha en casa. Al no tener aditivos, ni endulzantes, puede usarse para hacer nuestra deliciosa manteca casera<\/a>.<\/p>\n

\"\"<\/a><\/p>\n

Por otro lado, como dije antes, esta rosca no est\u00e1 hecha al horno, sino a la ESSEN que nos regalaron las chicas de Ohana Sarmiento<\/a>, una diet\u00e9tica marplatense que comercializa estos productos y que ofrece un 10 % de descuento y 12 cuotas sin inter\u00e9s en los mismos hasta el 31 de enero, mencionando a Hola Vegan.<\/p>\n

\"\"<\/a><\/p>\n

Quiero decirles que, no solo la rosca qued\u00f3 espectacular, sino que para m\u00ed fue la salvaci\u00f3n, porque mi casa es muy calurosa y prender el horno en el enero de Buenos Aires es la muerte! Adem\u00e1s de la rosca prob\u00e9 cocinar las milanesas de avena<\/a> y pizza<\/a>. TODO QUEDA ESPECTACULAR!<\/p>\n

\"\"<\/a><\/p>\n

Bueno, la rosca la hice en el molde savar\u00edn que las chicas de Ohana nos mandaron con la olla, para aprovechar el hueco del centro. Luego la decor\u00e9 con la crema pastelera y la tost\u00e9 con ayuda de un soplete de cocina, para darle un efecto horneado. En vez de coco rallado como le pon\u00eda mam\u00e1, le puse coco en escamas.<\/p>\n

\"\"<\/a><\/p>\n

Qued\u00f3 muy sabrosa! Y sepan que en la receta les explico tambi\u00e9n c\u00f3mo hacerla al horno.<\/p>\n

 <\/p>\n

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Rosca de Reyes<\/h2>\n \n <\/div>\n \n
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Ingredients<\/h3>

Para la crema pastelera<\/h4>
  • 1\/2<\/span> litro de <\/span> leche de almendras<\/span><\/li>
  • 8<\/span> cdas de <\/span> az\u00facar<\/span><\/li>
  • 1\/2<\/span> cup of <\/span> almid\u00f3n de ma\u00edz<\/span><\/li>
  • 1<\/span> splash of<\/span> vanilla extract<\/span><\/li>
  • 1<\/span> cda colmada de<\/span> aceite de coco s\u00f3lido<\/span><\/li>
  • 1<\/span> pinch of <\/span> sal kala namak<\/span><\/li>
  • 1<\/span> cda de<\/span> harina de garbanzo<\/span><\/li>
  • 4<\/span> cda de<\/span> aquafaba<\/span><\/li>
  • 1\/2<\/span> cdita de<\/span> c\u00farcuma<\/span><\/li><\/ul><\/div>

    Para la masa<\/h4>
    • 1\/2<\/span> kilo de <\/span> harina 000<\/span><\/li>
    • 1\/2<\/span> cup of <\/span> az\u00facar<\/span><\/li>
    • 3<\/span> G day <\/span> levadura en polvo <\/span> o 16 g de fresca<\/span><\/li>
    • 1 <\/span> cdita de <\/span> sal<\/span><\/li>
    • ralladura<\/span> de 1<\/span> lim\u00f3n<\/span><\/li>
    • 1\/2<\/span> cdita de <\/span> c\u00farcuma<\/span><\/li>
    • 1<\/span> cdita de <\/span> melaza de ca\u00f1a<\/span> opcional<\/span><\/li>
    • 1 y 1\/4<\/span> tazas de <\/span> leche de almendras<\/span><\/li>
    • 100<\/span> G day<\/span> aceite de coco o margarina pomada<\/span><\/li><\/ul><\/div>

      In addition<\/h4>
      • C\/n<\/span> harina para amasar<\/span><\/li>
      • C\/n<\/span> coco en escamas o rallado para decorar<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
        \n

        Instructions<\/h3>

        Para la crema pastelera<\/h4>
        • Mezclar el aquafaba con la harina de garbanzos, la pizca de kala namak y la c\u00farcuma.


          <\/span><\/div><\/li>
        • Agregar el az\u00facar y la vainilla.


          <\/span><\/div><\/li>
        • Por otro lado, disolver el almid\u00f3n en 1 taza de leche.

          <\/span><\/div><\/li>
        • Incorporar a la mezcla de az\u00facar, agregar el resto de la leche y llevar a fuego hasta que espese, removiendo constantemente.


          <\/span><\/div><\/li>
        • Agregar el aceite de coco, mezclar y llevar a un recipiente de cer\u00e1mica. Cubrir con film y refrigerar.


          <\/span><\/div><\/li><\/ul><\/div>

          Para la masa<\/h4>
          • Mezclar la harina, el az\u00facar, la sal, la c\u00farcuma y la levadura en polvo.


            <\/span><\/div><\/li>
          • Incorporar la leche a temperatura ambiente, la ralladura de lim\u00f3n y la melaza.


            <\/span><\/div><\/li>
          • Amasar hasta formar un bollo.\u00a0


            <\/span><\/div><\/li>
          • Pasar a mesada enharinada y continuar amasando.


            <\/span><\/div><\/li>
          • Incorporar el aceite de coco o margarina pomada y amasar hasta formar un bollo liso y tierno

            <\/span><\/div><\/li>
          • Hundir un dedo en el centro del bollo y realizar un agujero en el centro. Agrandarlo con ayuda de las manos.


            <\/span><\/div><\/li>
          • Colocar la rosca en un molde savar\u00edn o en una tortera aceitada y enharinada con una lata o compotera apta para horno en el centro, para evitar que con el leudado se achique el hueco. Si es el molde ESSEN, no es necesario aceitar y enharinar.


            <\/span><\/div><\/li>
          • Colocar el molde en la cacerola, taparla y dejar leudar. O bien, si van a hacerla al horno, llevar la rosca al horno apagado, cerrarlo y dejar leudar hasta que duplique su tama\u00f1o.

            <\/span><\/div><\/li>
          • Si se hace en cacerola, encender la hornalla a fuego corona y cocinar aproximadamente 25 minutos. Si se hace en horno, sacar la rosca, encender el horno a fuego moderado y esperar unos 15 minutos antes de hornear, a que el horno cobre temperatura. Decorar la rosca con la crema y hornear aproximadamente durante 25 minutos.


            <\/span><\/div><\/li>
          • En ambos casos, dejar enfriar la rosca en el molde, para que la corteza no se vuelva crocante, sino tierna.


            <\/span><\/div><\/li>
          • Si se cocin\u00f3 en la cacerola, decorar con la crema pastelera la y dorar la superficie con ayuda de un soplete de cocina.


            <\/span><\/div><\/li>
          • Decorar la superficie con coco en escamas o rallado y disfrutar!



            <\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n \n \n
            \n \n \n \n
            <\/g><\/svg><\/span> Plato: <\/span>Breakfast and snack<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

              En casa siempre se festej\u00f3 la llegada de loa Reyes Magos.\u00a0 Nuestro pap\u00e1 nos recreaba un ritual donde junt\u00e1bamos pasto y agua para los camellos y nuestra mam\u00e1 preparaba la famosa rosca con crema pastelera, que decoraba solo con coco rallado, porque a nadie nunca le gustaron las cerezas al marrasquino.   La rosca …<\/p>","protected":false},"author":5,"featured_media":14971,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":908,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5410,5409,315],"tags":[802,893,1453,2285,2673],"class_list":["post-5102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desayuno-y-merienda","category-dulces-y-postres","category-recetas","tag-coco","tag-crema-pastelera","tag-leche","tag-rosca-de-reyes","tag-vegan"],"yoast_head":"\nROSCA DE REYES - 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